@@jessicavalentine2689 I always keep at least two jars of better than bouillon both chicken and beef in case I run out. I learned about concentrated broths from my mom. Farmer brothers produce them for restaurants
So many BtB hacks: half roasted veg, half roasted beef base for a quick and dirty au jus, especially leftover steak sammiches; seafood pasta dish nite? Lobster base instead of salt; dry beans in a pressure cooker? Ham base.
Made a great Chicken Tortilla Soup a few weeks back using a combo of the Sofrito, Adoba, and Chicken Better than Bouillions. Anytime I need a little more flavor in a dish I can just add a tsp of one of those. Great ingredient!
I just discovered recently that Amazon sells every version of BTB..garlic, beets, lobster, mushroom. Expensive but you would use very little of these versions so it would last a while…and encourage you to be creative with your cooking and really deepen the flavours of your recipes.
My wife is a 75 year old lady whose parents both came here from China, and is a WIZARD in the Kitchen. She goes through Better than Bouillon like Midwesterners go through peanut Butter and Jelly. We buy the BIG Jar. Cheers
@@donnamorgantiderossette3693 yep! They also have it in beef and if you order online, they have mushroom. Really good. Can’t find it where I live so I have to order online.
I love Better Than Bouillon . I always keep beef and chicken jars in my fridge, and I'm never left high and dry when needing a little something to add flavor to dishes. I haven't had time to go grocery shopping lately, but beef Better Than Bouillon saved the day last night because I was able to quickly whip up some beef with noodles and gravy in less than half hour.
@@YeshuaKingMessiah First, I don't need lecturing. Second, I also use these in concentrated form and don't make my own beef broth. I don't always have enough homemade chicken broth on hand. I'll keep doing what works for me, thanks.
We’ve all been there, you open a carton of chicken stock only to not use it all and it gets wasted. Powder bouillon just plain sucks. Switched to better than bouillon a few years ago and not looking back.
When I'm using the cartons, I put the unused portion in the freezer. You've just got to remember to take it out and set it in the fridge the night before you're going to use the rest of it.
I usually buy 16 ounce, very rarely buy 32 ounce unless I have a recipe that needs that much. I have actually found little 8 ounce containers at a grocery store called Hy-Vee and it’s by kitchen basics which I believe might be a Betty Crocker company. I’m not sure but the 8 ounce comes in handy when I have a recipe that just needs a cup. Usually I just buy the beef broth in that size.
Been using Better than Bouillon for the past year, and the name doesn't lie. I got a jar on sale for about the cost of two quarts of chicken stock, and it's been incredible.
I really like the taste of Better Than Bouillon but it's too salty for me. I also like the taste of the Swanson's but it's a little too light for gravy, stew, or a hearty soup. So I tend to use the Swanson's sodium free (with the light blue band around the top) and fortify it with the BTB. Together they give me just the right balance.
What I did after I bought a carton of chicken stock was if I didn’t use it all, I would just get an ice cube tray and pour the remaining stock in the ice cube tray and freeze it, then I would pop them out put them in a bag and label it chicken stock. This way you could take the cubes out that you need to do your desired recipe. I don’t know why there has to be waste when you can just freeze it and use it as needed.
Yes! I also sometimes just freeze the used box of broth as is. You can tell how much is in the box just by squeezing it after it’s froze. Also if I have an unopened box that’s going to expire and I know I won’t use it before it does, I freeze that too. If I don’t use all of a can of broth, I pour it into a freezer zip bag and freeze it flat. Makes it easy to hit it on the side of the counter to crack it in half if needed, then put the other half back in the freezer. I freeze leftover tomato paste in freezer bags too. Then I’m not throwing away what I didn’t use for the recipe. Those tubes of tomato paste are expensive so I opt for the cans.
@@cattastroficka196 Tks for the tip on freezing tomato paste. I suspect I've wasted more than I've used over the years, if I added up all the partial cans I've thrown away.
I use all of the Better Than Bouillon flavors. They work and taste great and take up so much less space than the watery choices. Plus, you can dissolve it (more or less) in almost any liquid, not just water so a dairy white gravy that needs some flavor gets flavor without diluting the dairy.
I keep a jar of Better Than Bouillon in my fridge and I use it frequently. For large quantities, like a pot of soup needing stock in litre quantities, I will buy Swanson Chicken stock and freeze any leftovers as stock cubes.
Better Than Bouillon. You can titrate the flavor or intensity. Also, with their other flavors, such as the Vegetable bouillon, I have mixed the two, giving more notes and flavors for certain dishes. My favorite other trick though is to pick up one of the Costco rotisserie chickens for $4.99, pick off all the meat I want for various things, or maybe freeze some meat for another day, and then instead of chucking the bones, I throw it all (including skin) into a large pot of water. It’s faster than breaking down a whole chicken, and since I already used other parts for other meals, at such a good price, it’s an all-around great way to stretch your dollar.
I save chicken bones and carcasses in the freezer and eventually put them in the slow cooker for 12 to 18 hours. Mash up the soft bones and strain; makes a really nice chicken stock.
I was wondering who made the costco brand, and I am so glad to hear as it's the brand I use regularly. I have also used BTB but always only as a back up. I will no longer have reservations about that....kl
I started using Better then Bouillon because a jar costs as much as box broth but can make a lot more broth, and it tastes better than powdered bouillon
I have used Better than Bouillon for many years! Lots of flavor! I make a lot of soup in the Fall and Winter so BTB is used a lot! I use a bit in canned soups also to give it a better taste!.
I keep Better than Boullion in the fridge, but if I plan ahead for a big soup or gravy, I buy a carton or two of Swanson's. I'm glad that you agree because since losing a lot of my taste due to C-19, cooking has been a real struggle for me. Still my taste is changing so tests like this go a long way in building my confidence. Thank you very much!
I use the whole line of Better Than Bullion. The Chicken is a bit salty but I can adjust the rest of my recipe. Its also gluten-free whereas many of the box broths but wheat product as a shelf stabilizer. I can take a spoonful of the paste with hot water and some roux (also stored in my frig) and make a quick midweek gravy.
They make a reduced sodium version of Better than Bullion that I prefer using. I use a little more than it calls for, 1.5tsp instead of 1tsp. It gives a good, strong chicken flavor without making it too salty.
@@susansparke3462 I make two different roux. One of unsalted butter and regular flour. I never make more than a month's worth. The other is gluten-free flour and shortening. I will keep it up to 2 months.
@JH-lz4dh I called because I was cooking for someone with a number of different options and it turns out that they don't use any products that contain gluten & they used to say gluten free, however the way they gave to test now to get the GF label is cost prohibitive. So while yes, it's still GF, it' just not claimed like that anymore.
I had an old cat that had kidney failure and needed more fluids than her water intake. The therapy involved subcutaneous IV sessions. Try poking your cat with a needle twice a week. They have a remarkably long memory. I finally had the epiphany that I needed to get her to take more fluid on her own and my first thought was chicken broth. I tried about a dozen options that she just would not drink. I finally hit a winner with Swanson reduced sodium chicken STOCK. It kept her alive for another two years. About two thirds of the samples in this test were on my fail list and my cat picked the winner. So I am able to truthfully say to the losers "My cat wouldn't eat it".
Ha! Finally a great comment well worth the time to read it. Thank you very much. We all know that people lie and exaggerate but cats are always honest. Great story!! Art from Ohio
For others who have cats who need to be encouraged to drink more liquid, try making a kibble broth by pouring hot water over a few pieces of their favorite kibble. Let it cool a bit before serving, obviously.
My favorite is Better Than Bouillon, it's a staple in my house. However, I actually use it in combination with a boxed broth because I need to control my sodium intake. I get an unsalted boxed broth then add just a little BTB to enhance the flavor of the unsalted but still lower in total sodium/serving than commercial "low sodium" boxed broth. Tastes better than the "low sodium" varieties too.
I have several varieties of Better Than Bouillon in my pantry or fridge. It is much cheaper than buying boxes of mostly water and tastes better than most brands. It is great for intensifying the flavor of beef or chicken by adding just the paste. The Garlic makes an amazing garlic butter for Garlic Bread.
I have the mushroom one that I add just a bit of to my mushroom gravy. I'm just mindfull to salt towards the end of cooking if I'm planning on using BTB And I just recently got the ham flavor, but have not used it yet. But a split pea soup is in my near future.
when making soups, stews, and sauces, we use three bouillons together: Knorr powdered, Better Than Bouillon, and Kitchen Accomplice. This applies to beef as well. The blend of them makes for a better flavor hiding some of the off notes present in all of them. It takes some practice to get ratios right, but the results are worth it. We stay away from the water broths, since you're just paying a premium for water.
Glad to see the two brands I use are the top choices: Swanson and BTB. BTB is great, because you can control the amount of water. I don't have to reduce a boxed stock to half to concentrate it when I use BTB.
Better than Bouillion has been a fridge staple for me for many years now. They make quite a few different variations and they’re all amazing!! The flavor profiles cannot be beat and they’re always there, waiting in the fridge.
I took the Better than Bouillion plunge after I saw it here a year or so back? I'll never look back. The stuff is awesome and so convenient and simple. Thanks
As many other have stated “Better than bouillon “ has been a life saver. I typically have the beef and chicken flavors in my fridge but last week while making beef stew I didn’t have any left. I asked my wife to get some but all she could find was concentrated Campbells broth. It was the first time in years that my kids only had one bowl and didn’t ask for leftovers the following day. Beef stew with “Better than Bouillion” the next day is even better.
That's what I do. Chicken thighs plus the usual suspects (and a couple of whole cloves, not enough to taste) A big blob of BtB chicken base ans a smaller job of their vegetable base. I store it in wide mouth quart Mason jars in the fridge. As long as there is an intact fat cap, it will last a very long time, but I use it on a regular basis, so spoilage is not an issue..
I’m a BIG fan of Better than Bullion. I’m an even bigger fan of Minor’s chicken (and beef and etc.) base. It’s a commercial product so it’s a little bit better deal. A few dollars more for twice as much product. I’m not positive that it isn’t the same broth-base product. I do like the BTB jars for storing spices from the bulk-food section.
Thank you for a wonderful video. I’m glad that she mentioned how to pour out of a container. Do that same technique when pouring oil into your engine and you don’t have to worry about spilling thank you.
Anyone else take years to realize that College Inn = Collagen (a protein that adds smooth texture to broth)? I had seen the name for years, but never read it out loud. But once you speak it, you realize that it’s a pun. Good job, marketing team!
I realized it a few years ago working at a grocery store. One of my co workers was stocking and mentioned the name. It was an instant "OH! I get it now!" moment.
@@SabeletodoYou’re right about the etymology of the name, but the low sodium bone broth from College Inn has 8 grams of protein per serving and naturally occurring collagen. Just a little fun fact!
curious to see the results. I had to make such test myself a while ago. Now I’m sticking to the winners. Very helpful and saves time when grocery shopping
I use Better than Bouillon for the most part. Sometimes, for a big pot of soup, or something, I will use both that and a liquid bouillon for an extra layer. Good to know that the Swanson got top marks, because I haven't really done a taste test on them. I love to have the Better than Bouillon "no chicken" and "no beef" flavors in the fridge because my daughter is vegetarian, and we also have a couple of vegans in the extended family, and it's nice to have those options to make easy variations on things I am cooking when they come over for dinner. They make a lot of other flavors as well (mushroom, ham, garlic, caramelized onion, turkey, lobster), which you don't often see in the grocery stores, but can find online. I like the mushroom and the ham, the lobster in small quantities, and the others not so much, but tastes can differ.
I do the homemade version & use strong spices & herbs & freeze it into cubes. So much better than store bought or brand name versions because I can control whether it's has bit of salt or not.
I love ATK, and this is a very informative review. That said the delivery on this is a bit tough to swallow. I know that they’re always reading from a script, but this one really gives off that vibe. which is why I think the editing focusing on the speaker always changes the camera view every few seconds to try to make it less noticeable. The way Liza presents in contrast in her other videos is more natural.
I agree with this comment very much. Nothing personal to Valerie but her delivery was unnatural and seemed very forced. Which as a whole distracted from the great content ATK creates and the info in this video. As an Asian person, I am grateful to see the representation, but I also think there is a lot of room for improvement, particularly with the delivery as mentioned.
I came here to make the same comment. It was really quite painful. I think partly it was because Valerie's English is not very good. Very stiff and unnatural. To be a video presenter it needs some work, or perhaps have someone with better fluency do the presenting?
Good to see the recommendations haven't changed since I first saw this probably 15 years ago. I keep both Swansons and BTB in stock at all times. Lately, as the holidays approach, you have to stock up a little as the shelves can get wiped out.
Even quicker: The recommendations haven't changed from previous years. It's been Swanson for canned/boxed and Better than Boullion for convenient concentrate for many, many years.
I used bouillon cubes for years and years as it is what I grew up with, I started with Better Than Bouillon about a year maybe two ago based upon Brian Lagerstrom’s glowing endorsements. Love that it is versatile and I keep a couple of varieties around. Use it for broth, flavor blasts in other dishes, and even sipped some of it when not feeling great. Good to see the Swanson ranked well as I had just assumed all of the box stuff was similar because several I have tried were just like mirepoix flavored water. Will keep it in mind for the pantry.
It's not just about taste versus taste it's also about sodium. As a chef, I always buy no sodium stock or broth for my pantry. I make my own or get restaurant quality stock for private dinners. A key to intensifying the flavor of many sauces is reduction. Any of the Better than Boullion types or full sodium stocks/broths reduce down to a liquid that is far too salty for use even when cut with cream or a bechamel. One of the best brands of readily available stocks in the grocery store is Kitchen Basics which I use or Swanson when I don't have Kitchen Basics. As stated the Better Than Boullion and some of the powdered products are good for quick marinades. You want to be cautious about using them for longer marinades,
I never buy beef stock, so I didn’t know about it. But I’ve been using Kitchen Basics no sodium chicken broth for about the last 7 or 8 years. I bought it because of the simple ingredients and my desire to reduce my salt intake, and was really amazed by how good it is.
I use Weyler's Bullion Cubes exclusively. We travel for much of the year and it doesn't require refrigeration, has good flavor, and can be added to anything. The only downside is unwrapping all the little cubes when I make soup. I add a bullion cube when browning meat. The salt helps the meat brown faster, and helps create a nice fond.
They are all tools in the culinary toolbox. The Knorr powder, for example, does have some use cases. If you already have a soup and you want to add a bit more salt and msg without making it taste less like chicken, a couple of teaspoons of the powder can really amp up the flavor. But yes, i wouldnt use it as the entire base for a broth.
The best use of Knorr in our house is as a supplement...if a soup or gravy needs a wee flavour boost, some powdered stock concentrate will do the job without adding liquid volume.
I correctly guessed A and C just by looking at them once. Being a retired chef, I have been using Better Than Bouillon for decades ... mid 80's ? Always have at least 2 flavors in the fridge at all times.
Good God - not this again.. I use BTB, but it is NOT a substitute for broth. It tastes nothing like real broth, even canned or boxed. Broth made from BTB tastes like the old Lipton soup mix only maybe not as good. I keep about 6 varieties of BTB and use it in place of salt for certain dishes, but never in place of broth. And if anyone thinks I'm wrong, do a taste test - mix BTB and compare it *blind* to broth from Swanson. Have ten people compare it and ten will pick the Swanson. Here's another tip, always buy low or no salt boxed broth - check the protein on the boxes. Low or no salt varieties have to rely more on chicken protein so you'll find low salt versions have 2 grams of protein where normal salt versions have 0-1 grams per serving.
I use Swanson or Pacific & always have Better than Bouillon in my fridge for certain dishes. With The BTB you can flavour without swamping dish in liquid.
Better Than Bouillon is excellent, I managed to find a 50% sodium version (much more useful for me), that's also huge, at Costco and that sits in the fridge and gets used all the time, it also lasts forever (2 years apparently).
Personally, my favorite is the Better Than Bouillon No Chicken Base. Somehow, it's even more chicken-y than the Roasted Chicken base. We go through jars of that stuff so quickly, absolutely delicious!
I hesitate to admit this: I’ve “salted” my homemade broth with a bit of Better than Bouillon when making a really simple soup. Miso also works. Both add flavor and color! Homemade is such a healing food!
Asa retired Chef homemade broth is the best ! I roast chicken wings in oven till light brown and Make them in a pot covered - When cooked strip off bones & skin Make chicken salad with- When cooled pour broth into ice cube trays & freeze will last up to 6 months
I keep jars of Better Than Bouillon chicken an beef in the fridge for backup, but use Kirkland Chicken Broth for most of my regular cooking needs. I wish they stocked a beef broth as well.
I like Better Than Bouillon for most applications. I add it to my cream spinach recipe. If I’m making a rice pilaff I definitely add it. I also use it when I’m making chicken stew (although I use Italian tomato paste in a tube, Vegeta and real Hungarian paprika as well). I actually like to add Better Than Bouillon along with a small amount of Vegeta to just about everything I cook. It just adds something extra (but don’t over do it). When I have chicken scraps (from cutting up raw chicken like wing tips or necks) I will make fresh chicken stock. In fact I keep vacuum sealed vegetables in my freezer just for that purpose (celery, carrots, left over onions ends, one parsnip and Italian parsley all frozen). I add it all to my pressure cooker pot add water and peppercorns and cook it before bed. The next morning when it’s cooled down I strain it and put it in tall mason jars (to save fridge space). I call it my liquid gold.
I have a collection of BtB…they released spice pastes recently, and I have a couple of those, as well! Perfect, delicious restaurant-style Mexican rice, rich in flavor, every time!
Better Than Bouillon is awesome, but keep in mind that it is QUITE salty. Not necessarily a problem, just keep it in mind and don't add much additional salt to your dish (wait and see if you want some at the table). So affordable, space-saving and really delicious!
Note to vegetarians - Better Than Bouillon also makes wonderful no-chicken and no-beef bases. They can be hard to find - I order them online and share with my vegetarian friends and family) but they are a terrific alternative for gravy, pot pie, stroganoff, etc!
I bought the Swanson low sodium chicken broth recently to make wonton soup and I was very pleased with how delicious the broth tasted, so I'm glad to see that Swanson was rated as the best. Interesting that Knorr was the first one tasted. I have seen a TV commercial several times recently for this Knorr bouillon where they recommend using it with ramen noodles and vegetables and claim it is "better than fast food". It did look good, but if I ever make it I will use Swanson chicken broth!
I keep Better Than Bouillon in my fridge but I also save all my bones and veggie scraps to make homemade stock once a year for freezing. Better than Bouillon is good if you want to add a ton of flavor but not much extra liquid to a recipe. For recipes where extra liquid isn't an issue, homemade stock is my preference. I do buy Swanson during the holidays to supplement when the need for broth is sky high.
I'm glad I watched this. My choices have been Better than Bouillon and Swanson Stock anyways. I've thought about trying a couple of the others but won't bother now. Thanks!
I like the Better Than Bouillon as well, BUT, if the BtB consumer team is reading comments here, I dislike the packaging. The lid in particular is hard to open and close over multiple uses. It should be a bit deeper and grippier. Also I really dislike the sticker/label that overlaps between the lid and the jar. It gets messy!
@squidward5110 The little glass jars are great for storing things that are not bouillon paste that goes in and out of the fridge for several weeks! The jar lid is difficult to operate, is all I'm saying. Leave the label sticker off the top of the lid, and make the lid a little bit deeper, with a few more ridges. Then it is a perfect product.
Thank you for this recipe. I followed it exactly and it is the best chili that I’ve ever made! Keep helping us to become better cooks. I really appreciate you.
What I learned in culinary school is the chicken broth is made from meat, while stock is made from bones, primarily. If you are used to store-bought stock or broth options, making your own stock at home, with leftover chicken bones that have not been previously cooked, in any way, will be a tremendous Revelation in your cooking experience. No box or can or paste, powder or concentrate, even begins to come within a mile of what you can do with bones you would otherwise throw away.
Stock is just meat, bones, and connective tissues (cartilage) and no other flavorings. It's a base to use in recipes. Broth includes carrot, onion, and celery along with salt, pepper, and parsley. It's a prepared stock to use for soups. You can use a stock for cooking various meats, boil rice in it, fish, etc. Then you season your dish however you like. With a broth, you are locked into the seasons they've added. Store bought broth has insane amounts of salt in it too. Especially beef broth. Watch Chef Sean Pierre's stock and broth videos to get all the details.
@anthonylosego I'm sorry, but you are incorrect, and so is the chef that you referenced. Both stock and broth can be flavored with the flavors and seasonings you mentioned, what stock is made from Bones, broth is made from meat stock has been made with b Mire poix , plus the parsley stems, etcetera, 400s of years, and in more countries than just France. Both broth and stock can be used to make soup, but the stock has been used as an ingredient for making gravy karma various pan sauces, as a cooking medium, pretty much anything to cook or chef wants. Also, I'm keenly aware of the vast quantities of salt that usually come with boxes and cans of stock and broth and grocery stores. You can get lower sodium versions, but none of these are half as good as what you can make at home with a little bit of skill. What's that play here is the source of the meat-based flavor, not necessarily how it is seasoned I want another flavors that are added to it. Asian stock tends to be lightly flavored with Asian flavors, such a star anise, for example..
Better than Bouillon is my go-to, and I wonder if you guys followed the label directions or amped it up. It calls for 6g of paste per cup, but A LOT more than 6g can dissolve in a cup of water. I usually double it, and now want to a side-by-side with the Swanson.
I agree with Better Than Bouillon tasting best, however I recently checked the ingredients and was shocked to see sugar and worse yet, maltodextrin as ingredients. Maltodextrin is an absolute no-no for insulinn sensitives or diabetics because it will spike blood sugar faster and worse than real sugar or carbs. Very disappointed. I cook meals for diabetics, and can no longer use this product with good intention because of these hidden sugars. That also probably accounts for its better taste.
I think the sugar in it is why I don't like it in a recipe. I don't like stews, roasts or soups to have sweetness unless it's from veggies like carrots or parsnips.
It’s always been Swanson ❤ thank you girls so much for clarifying this also for the carton’s of broth I peel up the triangle corner farthest from the lid on the carton, cut the triangle so it form a spout and pop open the lid pours much easier and you don’t waste any 💖💖💖🫵🏻🫶🏻🥰
I always use the Swanson broth when making stuffing, and usually keep a carton on hand for a quick fix if I'm sick. Even without adding anything to it it's a nice mild soup to eat that is good for anything from a simple chicken and vegetable soup to a more hearty chicken chilli or casserole.
I converged to BTB over time. It tastes good (even though risotto is recognizably better with homemade broth), also you do not have to ship, carry, and store those huge boxes
I'm glad to see that the two I use made the top 2. I love the convenience of BTB to have on hand. I have multiple flavours, that are all good. I buy the Swanson once in a while when I need a larger amount of broth for recipes. But the concentrated paste is so convenient to have on hand when you only need just a bit I sometimes just make me a cup of either chicken or beef broth to sip from a cup. BTB also makes a vegan no beef and no chicken version, for those who want to avoid animal products. And those are also very tasty. And some of their other no meat broth are vegan or vegetarian.
I spent 20 years in restaurants and over 30 years in food. I have had a lot of variety in food. Better than Bullion is the best day to day stock maker. I have four different styles that I keep in my fridge and cupboard. Very versatile and long lasting. Swanson is fine if you are specifically going to use it up.
I've been using the Better then Bouillon for years. It's my go to anytime I cook rice. I'll add a small dollop to the water to give a base of flavor. It's also very cost effective because of the shelf life.
It's so enjoyable to watch these pros discuss these things in minutiae. Definitely tried all of these and agreed with the tasters and presenters, but due to many factors am currently just using costco organic chicken stock and recently threw out the better than bouillon because the it has ingredients that were not agreeing with the people enjoying the food.
Better Than Bouillon! I always put in a teaspoonful when cooking grains: quinoa, farro, barley, whatever. They sell a vegetable version suitable for vegetarian dishes, and I use the chicken version a lot, too, but my favorite is the mushroom version - unfortunately that's hard to find in most supermarkets.
We've tried the Costco broth. It's good, but like the others if you don't use it all, it goes south too fast. BTB is my new first choice, which I buy at Costco. Cheers
Swanson (low sodium) has always been my go to when we had to buy broth. The flavor is just like homemade. Now we make a 6 qt batch of broth in our electric pressure cooker and freeze the broth in 1/2 cup and 1/3 cup cubes about once a month. We use chicken wings for lots of collagen. In a pinch we still buy Swanson. Nice to see our choice validated.
Have you ever tried, Minors' brand? They make beef, chicken, ham, mushroom, seafood, vegetable, pork. I found them in professional kitchens and they're available at Amazon in household sizes.
Agreed. Many restaurants in this area (Cleveland) use their bases as it is a local company with a great product. The downfall of Minor's in terms of home use (at least for me) is it's not aimed at home cooks. They come in 16 oz containers which are designed with the food service industry in mind. I can't always get through a Better than Bouillon jar before it needs to be thrown out and those are 4 or 8 oz jars. But they are amazing in flavor.
I have been using Better Than Bouillon for years (Chicken, Beef, Ham, etc). I recently started using Lee Kum Kee Chicken powder, which when added to water really tastes more like chicken to me. I would have loved to see that included in the test too, as I'm curious what you would think about it.
I use Pacific Foods low sodium chicken broth that’s sold in packs of 4 small 8 Oz boxes. This way I can use exactly as much as I need for my recipe, with no leftovers.
I currently have beef, chicken, turkey, vegetable & mushroom better than bouillon in my fridge. I also have Minors clam base that I used just last night for stuffed baked shrimp.
How much of a tadte difference is between chicken and turkey? I have used the chicken paste when making a gravy with turkey drippings. Not sure what else I would use turkey for. So I have stuck to just chicken. I also have beef, ham, vegetable, and mushroom.
@marlies7444 there is a difference, I like it a lot. I used to eat turkey breasts one night a week for a diet. I'm off that now, but I still occasionally have the deli cut me up some very thick slices of turkey and make an open face turkey sandwich with gravy.
@@garrett6064 Thanks for your answer. I also like open faced turkey sandwiches. I think I just have to get the turkey paste now. Like I need an excuse to buy more 😆
@@garrett6064 🤣🤣🤣 me too. I have a shallow drawer, all my jars are in it, plus my jarlic, ginger, capers etc. Pretty much any condiment that is in a short jar, or in a tube.
I use better than bouillon for SO many things. If I want to add some depth or richness to a chicken dish or sauce I use the beef flavor. Especially good when using a canned or jarred tomato sauce with a bit of red wine.
Valerie and Lisa! What a great team! I always have BTB on hand, and the Pacific boxed chicken broth is also really good. I need to give Swanson's another try. Loved the tips! I've been meaning to try adding BTB to a stir fry - glad to hear it's not just my crazy idea! And the pouring tip? Why didn't I think of that?? Thanks!
We make a lot of stock as we typically buy whole chickens--cheaper. But we freeze it in quarts, so, when a recipe calls for just a cup or two, we use better than bouillon. Also add it to things like pasta water or rice. Great product. Pretty salty, tho, ya need to back off on other seasoning till the dish comes together and you can adjust if needed then.
Perfect! I use Swanson usually (freezing left overs in cubes) and have jars of Better Than Bullion in the frige (chicken and beef) for when I think it needs 'a little something' ... nice to know I'm on the right track!
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I discovered Better Than Bouillon while working for a chef. Keeps forever when refrigerated. A total secret ingredient, not just for soup😊
keeps forever minus a day on the shelf
@@jessicavalentine2689 I always keep at least two jars of better than bouillon both chicken and beef in case I run out. I learned about concentrated broths from my mom. Farmer brothers produce them for restaurants
So many BtB hacks: half roasted veg, half roasted beef base for a quick and dirty au jus, especially leftover steak sammiches; seafood pasta dish nite? Lobster base instead of salt; dry beans in a pressure cooker? Ham base.
@@JeffreyTheTaylor the chicken one and bit of beef one turkey or pork gravy in a hurry. Try chicken or beef with veggie base for stir fry
I add it with a little water to dissolve it when I'm browning ground beef.
Better Than Bouillon is the goat. Got me through the flu last year. I sipped on that for a week.
I had a medical procedure that required clear liquids. I drank the Swanson broth and actually liked it. It was really good. Did you try that also?
What does "is the goat" mean? Do you raise goats?
@@flashcraft8287 Greatest Of All Time
@@flashcraft8287they mean GOAT not goat
It's the same word, no sense@@griffith211
Been using Better Than Bouillion for years and now they have a plethora of flavors and varieties.
Made a great Chicken Tortilla Soup a few weeks back using a combo of the Sofrito, Adoba, and Chicken Better than Bouillions. Anytime I need a little more flavor in a dish I can just add a tsp of one of those. Great ingredient!
The mushroom one is incredible
I just discovered recently that Amazon sells every version of BTB..garlic, beets, lobster, mushroom. Expensive but you would use very little of these versions so it would last a while…and encourage you to be creative with your cooking and really deepen the flavours of your recipes.
Swanson has been my go to all my life. I'm 63 now and got hooked on it as a child from watching my mother cook.
My wife is a 75 year old lady whose parents both came here from China, and is a WIZARD in the Kitchen.
She goes through Better than Bouillon like Midwesterners go through peanut Butter and Jelly. We buy the BIG Jar. Cheers
The Progreso has a lot of potassium which gets bitter when heated
thank goodness for costco.
THERE'S A BIG JAR?? I NEED IT
you know its legit chinese cooking when chicken bouillon is in everything XD
@@pmmmAMVCostco
I always use Better than Bullion. We live in RV and buying boxes of chicken stock takes too much room. I also really like the taste.
For a second there, I was trying to figure out which state's postal abbreviation was "RV" 😅
@@kingoffongpei sorry we live in an RV. We travel a lot.
@@karenleavitt7241 haha I gotchu 👍
Btb is also a lot less expensive than the boxed Swanson’s
@@donnamorgantiderossette3693 yep! They also have it in beef and if you order online, they have mushroom. Really good. Can’t find it where I live so I have to order online.
I love Better Than Bouillon . I always keep beef and chicken jars in my fridge, and I'm never left high and dry when needing a little something to add flavor to dishes. I haven't had time to go grocery shopping lately, but beef Better Than Bouillon saved the day last night because I was able to quickly whip up some beef with noodles and gravy in less than half hour.
I like to add a bit of the beef flavor to my taco hamburger meat when frying it up
Keep broth in ur fridge or freezer and gravy & sauces are just about instant, soups are half an hr lol
No need for chemicals
@@YeshuaKingMessiah First, I don't need lecturing. Second, I also use these in concentrated form and don't make my own beef broth. I don't always have enough homemade chicken broth on hand. I'll keep doing what works for me, thanks.
We’ve all been there, you open a carton of chicken stock only to not use it all and it gets wasted. Powder bouillon just plain sucks. Switched to better than bouillon a few years ago and not looking back.
That’s why I buy both cartons and cans. If you buy them from Walmart, it’s pretty much the same price per ounce.
When I'm using the cartons, I put the unused portion in the freezer. You've just got to remember to take it out and set it in the fridge the night before you're going to use the rest of it.
@@CatWhiskering good idea!! I never thought of this!!
I usually buy 16 ounce, very rarely buy 32 ounce unless I have a recipe that needs that much. I have actually found little 8 ounce containers at a grocery store called Hy-Vee and it’s by kitchen basics which I believe might be a Betty Crocker company. I’m not sure but the 8 ounce comes in handy when I have a recipe that just needs a cup. Usually I just buy the beef broth in that size.
Just picked up BtB onion & chicken a little while ago when I did the weekly shop.
Been using Better than Bouillon for the past year, and the name doesn't lie. I got a jar on sale for about the cost of two quarts of chicken stock, and it's been incredible.
I really like the taste of Better Than Bouillon but it's too salty for me. I also like the taste of the Swanson's but it's a little too light for gravy, stew, or a hearty soup. So I tend to use the Swanson's sodium free (with the light blue band around the top) and fortify it with the BTB. Together they give me just the right balance.
What I did after I bought a carton of chicken stock was if I didn’t use it all, I would just get an ice cube tray and pour the remaining stock in the ice cube tray and freeze it, then I would pop them out put them in a bag and label it chicken stock. This way you could take the cubes out that you need to do your desired recipe. I don’t know why there has to be waste when you can just freeze it and use it as needed.
Yes! I also sometimes just freeze the used box of broth as is. You can tell how much is in the box just by squeezing it after it’s froze. Also if I have an unopened box that’s going to expire and I know I won’t use it before it does, I freeze that too. If I don’t use all of a can of broth, I pour it into a freezer zip bag and freeze it flat. Makes it easy to hit it on the side of the counter to crack it in half if needed, then put the other half back in the freezer. I freeze leftover tomato paste in freezer bags too. Then I’m not throwing away what I didn’t use for the recipe. Those tubes of tomato paste are expensive so I opt for the cans.
I also freeze lemons and limes! Just toss them in the freezer as is! LOL
@@cattastroficka196 Tks for the tip on freezing tomato paste. I suspect I've wasted more than I've used over the years, if I added up all the partial cans I've thrown away.
@@troystallard6895 you’re welcome. I’m glad to see it helped someone!
It’s a hassle
I use all of the Better Than Bouillon flavors. They work and taste great and take up so much less space than the watery choices. Plus, you can dissolve it (more or less) in almost any liquid, not just water so a dairy white gravy that needs some flavor gets flavor without diluting the dairy.
Ive used Better Than Bouillon for years. I like that I can adjust the amount I use and can always have it on hand.
I keep a jar of Better Than Bouillon in my fridge and I use it frequently. For large quantities, like a pot of soup needing stock in litre quantities, I will buy Swanson Chicken stock and freeze any leftovers as stock cubes.
Better Than Bouillon. You can titrate the flavor or intensity. Also, with their other flavors, such as the Vegetable bouillon, I have mixed the two, giving more notes and flavors for certain dishes.
My favorite other trick though is to pick up one of the Costco rotisserie chickens for $4.99, pick off all the meat I want for various things, or maybe freeze some meat for another day, and then instead of chucking the bones, I throw it all (including skin) into a large pot of water. It’s faster than breaking down a whole chicken, and since I already used other parts for other meals, at such a good price, it’s an all-around great way to stretch your dollar.
I agree. The vegetable BTB gives a layer of flavor that is an improvement to most dishes.
100% on point Adam
I save chicken bones and carcasses in the freezer and eventually put them in the slow cooker for 12 to 18 hours. Mash up the soft bones and strain; makes a really nice chicken stock.
Nice use of the word titrate. My gosh.
Haha, thanks!
And Costco’s Kirkland Organic Chicken Stock is manufactured by Swansons! Excellent flavor, cheaper than supermarket Swansons and not high in sodium.
Oh good to know-thanks for sharing
I was wondering who made the costco brand, and I am so glad to hear as it's the brand I use regularly. I have also used BTB but always only as a back up. I will no longer have reservations about that....kl
I started using Better then Bouillon because a jar costs as much as box broth but can make a lot more broth, and it tastes better than powdered bouillon
I have used Better than Bouillon for many years! Lots of flavor! I make a lot of soup in the Fall and Winter so BTB is used a lot! I use a bit in canned soups also to give it a better taste!.
I keep Better than Boullion in the fridge, but if I plan ahead for a big soup or gravy, I buy a carton or two of Swanson's. I'm glad that you agree because since losing a lot of my taste due to C-19, cooking has been a real struggle for me. Still my taste is changing so tests like this go a long way in building my confidence. Thank you very much!
4 years later and bell peppers still taste like mildew and rot to me :)
I did the same in regards to buying Swanson if needed. But always have my pastes in the fridge.
I use the whole line of Better Than Bullion. The Chicken is a bit salty but I can adjust the rest of my recipe. Its also gluten-free whereas many of the box broths but wheat product as a shelf stabilizer. I can take a spoonful of the paste with hot water and some roux (also stored in my frig) and make a quick midweek gravy.
They make a reduced sodium version of Better than Bullion that I prefer using. I use a little more than it calls for, 1.5tsp instead of 1tsp. It gives a good, strong chicken flavor without making it too salty.
How long does your roux stay good for in the refrigerator?
@@susansparke3462 I make two different roux. One of unsalted butter and regular flour. I never make more than a month's worth. The other is gluten-free flour and shortening. I will keep it up to 2 months.
Their website states that it is not gluten free! Sad
@JH-lz4dh I called because I was cooking for someone with a number of different options and it turns out that they don't use any products that contain gluten & they used to say gluten free, however the way they gave to test now to get the GF label is cost prohibitive. So while yes, it's still GF, it' just not claimed like that anymore.
I had an old cat that had kidney failure and needed more fluids than her water intake. The therapy involved subcutaneous IV sessions. Try poking your cat with a needle twice a week. They have a remarkably long memory. I finally had the epiphany that I needed to get her to take more fluid on her own and my first thought was chicken broth. I tried about a dozen options that she just would not drink. I finally hit a winner with Swanson reduced sodium chicken STOCK. It kept her alive for another two years. About two thirds of the samples in this test were on my fail list and my cat picked the winner. So I am able to truthfully say to the losers "My cat wouldn't eat it".
Ha! Finally a great comment well worth the time to read it. Thank you very much. We all know that people lie and exaggerate but cats are always honest. Great story!!
Art from Ohio
One thing you have to be very careful of with that is most stocks have onion in them and onion is very toxic to cats.
For others who have cats who need to be encouraged to drink more liquid, try making a kibble broth by pouring hot water over a few pieces of their favorite kibble. Let it cool a bit before serving, obviously.
@@starlightievery important reminder!
@@starlightiereally? I didn’t know that
My favorite is Better Than Bouillon, it's a staple in my house. However, I actually use it in combination with a boxed broth because I need to control my sodium intake. I get an unsalted boxed broth then add just a little BTB to enhance the flavor of the unsalted but still lower in total sodium/serving than commercial "low sodium" boxed broth. Tastes better than the "low sodium" varieties too.
FYI Better than Bouillon now has a low salt chicken version.
Knor chicken powder is good if you add it to rice or making a brown sauce for Asian dishes.
I use better than bouillon 90% of the time I make rice
I use Knorr Chicken powder as seasoning, not necessarily to make broth.
@@JG_SmileSOBrightMe too. It’s my salt substitute.
I find Knorr stuff to be too salty. I used to love it, but something changed IMO.
Knorr chicken bouillon recipe changed and it's bad.
I have several varieties of Better Than Bouillon in my pantry or fridge. It is much cheaper than buying boxes of mostly water and tastes better than most brands.
It is great for intensifying the flavor of beef or chicken by adding just the paste. The Garlic makes an amazing garlic butter for Garlic Bread.
I have the mushroom one that I add just a bit of to my mushroom gravy.
I'm just mindfull to salt towards the end of cooking if I'm planning on using BTB
And I just recently got the ham flavor, but have not used it yet. But a split pea soup is in my near future.
when making soups, stews, and sauces, we use three bouillons together: Knorr powdered, Better Than Bouillon, and Kitchen Accomplice. This applies to beef as well. The blend of them makes for a better flavor hiding some of the off notes present in all of them. It takes some practice to get ratios right, but the results are worth it. We stay away from the water broths, since you're just paying a premium for water.
A chef told me about better than bouillon. Changed everything, love it.
Love Better than Bouillon! Saves so much space in the fridge and lasts forever
Glad to see the two brands I use are the top choices: Swanson and BTB. BTB is great, because you can control the amount of water. I don't have to reduce a boxed stock to half to concentrate it when I use BTB.
Better than Bouillion has been a fridge staple for me for many years now. They make quite a few different variations and they’re all amazing!! The flavor profiles cannot be beat and they’re always there, waiting in the fridge.
Really one of the best tasting. I loved the pros and cons of each. A tasting that gave me guidance. Please more like this...
I use Better Than Bullion chicken when I make a roast beef. It adds a subtle touch of richness, without overpowering the meat.
I took the Better than Bouillion plunge after I saw it here a year or so back? I'll never look back. The stuff is awesome and so convenient and simple. Thanks
I take baths in it
I always keep a jar of BtB in the fridge! Great episode
As many other have stated “Better than bouillon “ has been a life saver.
I typically have the beef and chicken flavors in my fridge but last week while making beef stew I didn’t have any left. I asked my wife to get some but all she could find was concentrated Campbells broth. It was the first time in years that my kids only had one bowl and didn’t ask for leftovers the following day. Beef stew with “Better than Bouillion” the next day is even better.
It’s either homemade or BTB, sometimes a combination. We gave up on boxed stock, there’s just 2 of us and the waste was horrendous!
So FREEZE IT!!!!!
I ditched homemade after buying a few jars of BTB. It's just too easy. LOL
@@TheRange7 homemade isn’t always practical. I get it, but then, I’m on a mission be make the most of what I buy…
That's what I do. Chicken thighs plus the usual suspects (and a couple of whole cloves, not enough to taste)
A big blob of BtB chicken base ans a smaller job of their vegetable base.
I store it in wide mouth quart Mason jars in the fridge. As long as there is an intact fat cap, it will last a very long time, but I use it on a regular basis, so spoilage is not an issue..
I’m a BIG fan of Better than Bullion. I’m an even bigger fan of Minor’s chicken (and beef and etc.) base. It’s a commercial product so it’s a little bit better deal. A few dollars more for twice as much product. I’m not positive that it isn’t the same broth-base product.
I do like the BTB jars for storing spices from the bulk-food section.
Thank you for a wonderful video. I’m glad that she mentioned how to pour out of a container. Do that same technique when pouring oil into your engine and you don’t have to worry about spilling thank you.
Anyone else take years to realize that College Inn = Collagen (a protein that adds smooth texture to broth)? I had seen the name for years, but never read it out loud. But once you speak it, you realize that it’s a pun. Good job, marketing team!
I was reading this as the presenter said the word collagen... Literally didn't realize it until that moment 😄
I realized it a few years ago working at a grocery store. One of my co workers was stocking and mentioned the name. It was an instant "OH! I get it now!" moment.
Nope. Total retcon/folk etymology. The College Inn brand comes from the famous 1920s College Inn restaurant in Chicago’s Hotel Sherman
My mom used that brand forever and it wasn’t until I got married that I put it together
@@SabeletodoYou’re right about the etymology of the name, but the low sodium bone broth from College Inn has 8 grams of protein per serving and naturally occurring collagen. Just a little fun fact!
curious to see the results. I had to make such test myself a while ago. Now I’m sticking to the winners. Very helpful and saves time when grocery shopping
I use Better than Bouillon for the most part. Sometimes, for a big pot of soup, or something, I will use both that and a liquid bouillon for an extra layer. Good to know that the Swanson got top marks, because I haven't really done a taste test on them. I love to have the Better than Bouillon "no chicken" and "no beef" flavors in the fridge because my daughter is vegetarian, and we also have a couple of vegans in the extended family, and it's nice to have those options to make easy variations on things I am cooking when they come over for dinner. They make a lot of other flavors as well (mushroom, ham, garlic, caramelized onion, turkey, lobster), which you don't often see in the grocery stores, but can find online. I like the mushroom and the ham, the lobster in small quantities, and the others not so much, but tastes can differ.
I do the homemade version & use strong spices & herbs & freeze it into cubes.
So much better than store bought or brand name versions because I can control whether it's has bit of salt or not.
I love ATK, and this is a very informative review. That said the delivery on this is a bit tough to swallow. I know that they’re always reading from a script, but this one really gives off that vibe. which is why I think the editing focusing on the speaker always changes the camera view every few seconds to try to make it less noticeable. The way Liza presents in contrast in her other videos is more natural.
I agree with this comment very much. Nothing personal to Valerie but her delivery was unnatural and seemed very forced. Which as a whole distracted from the great content ATK creates and the info in this video.
As an Asian person, I am grateful to see the representation, but I also think there is a lot of room for improvement, particularly with the delivery as mentioned.
@@dangtrann I think it's inspiring that white people are losing their monopoly of awkward presentations.
I came here to make the same comment. It was really quite painful. I think partly it was because Valerie's English is not very good. Very stiff and unnatural. To be a video presenter it needs some work, or perhaps have someone with better fluency do the presenting?
Ionno I didn't feel anything off
@@ib9rt"It was really quite painful." lol so dramatic. 😫🤣
Good to see the recommendations haven't changed since I first saw this probably 15 years ago. I keep both Swansons and BTB in stock at all times. Lately, as the holidays approach, you have to stock up a little as the shelves can get wiped out.
11:20 timestamp to cut to the chase.
Thanks!😊 ✌
Bless you!
Even quicker: The recommendations haven't changed from previous years. It's been Swanson for canned/boxed and Better than Boullion for convenient concentrate for many, many years.
Thank you!
Hero!
I used bouillon cubes for years and years as it is what I grew up with, I started with Better Than Bouillon about a year maybe two ago based upon Brian Lagerstrom’s glowing endorsements.
Love that it is versatile and I keep a couple of varieties around. Use it for broth, flavor blasts in other dishes, and even sipped some of it when not feeling great.
Good to see the Swanson ranked well as I had just assumed all of the box stuff was similar because several I have tried were just like mirepoix flavored water. Will keep it in mind for the pantry.
It's not just about taste versus taste it's also about sodium. As a chef, I always buy no sodium stock or broth for my pantry. I make my own or get restaurant quality stock for private dinners. A key to intensifying the flavor of many sauces is reduction. Any of the Better than Boullion types or full sodium stocks/broths reduce down to a liquid that is far too salty for use even when cut with cream or a bechamel. One of the best brands of readily available stocks in the grocery store is Kitchen Basics which I use or Swanson when I don't have Kitchen Basics. As stated the Better Than Boullion and some of the powdered products are good for quick marinades. You want to be cautious about using them for longer marinades,
I totally agree about BTB and the sodium; I can't get past it despite being a salt lover. It's Swanson for me.
Kitchen Basics makes a horrible beef stock.
@@coderspy True. Their beef stock is not up to par with the others they produce. I generally make my own.
I never buy beef stock, so I didn’t know about it. But I’ve been using Kitchen Basics no sodium chicken broth for about the last 7 or 8 years. I bought it because of the simple ingredients and my desire to reduce my salt intake, and was really amazed by how good it is.
Kitchen basics taste like butter
I use Weyler's Bullion Cubes exclusively. We travel for much of the year and it doesn't require refrigeration, has good flavor, and can be added to anything. The only downside is unwrapping all the little cubes when I make soup. I add a bullion cube when browning meat. The salt helps the meat brown faster, and helps create a nice fond.
They are all tools in the culinary toolbox.
The Knorr powder, for example, does have some use cases.
If you already have a soup and you want to add a bit more salt and msg without making it taste less like chicken, a couple of teaspoons of the powder can really amp up the flavor.
But yes, i wouldnt use it as the entire base for a broth.
The best use of Knorr in our house is as a supplement...if a soup or gravy needs a wee flavour boost, some powdered stock concentrate will do the job without adding liquid volume.
I do that as well by just adding a bit of BTB paste.
I correctly guessed A and C just by looking at them once. Being a retired chef, I have been using
Better Than Bouillon for decades ... mid 80's ? Always have at least 2 flavors in the fridge at all times.
Good God - not this again.. I use BTB, but it is NOT a substitute for broth. It tastes nothing like real broth, even canned or boxed. Broth made from BTB tastes like the old Lipton soup mix only maybe not as good. I keep about 6 varieties of BTB and use it in place of salt for certain dishes, but never in place of broth. And if anyone thinks I'm wrong, do a taste test - mix BTB and compare it *blind* to broth from Swanson. Have ten people compare it and ten will pick the Swanson. Here's another tip, always buy low or no salt boxed broth - check the protein on the boxes. Low or no salt varieties have to rely more on chicken protein so you'll find low salt versions have 2 grams of protein where normal salt versions have 0-1 grams per serving.
I use Swanson or Pacific & always have Better than Bouillon in my fridge for certain dishes. With The BTB you can flavour without swamping dish in liquid.
Better Than Bouillon is excellent, I managed to find a 50% sodium version (much more useful for me), that's also huge, at Costco and that sits in the fridge and gets used all the time, it also lasts forever (2 years apparently).
Personally, my favorite is the Better Than Bouillon No Chicken Base. Somehow, it's even more chicken-y than the Roasted Chicken base. We go through jars of that stuff so quickly, absolutely delicious!
This, truly, is the way.
MSG is indeed a miracle
@@garbanzomemeUncle Roger, is it you?
I agree, I find the no chicken stronger in flavor. I feel like I use less when I get that one.
@@marlies7444so you prefer artificial flavors?
I hesitate to admit this: I’ve “salted” my homemade broth with a bit of Better than Bouillon when making a really simple soup. Miso also works. Both add flavor and color! Homemade is such a healing food!
This was a great review and very helpful for home cooks.
Asa retired Chef homemade broth is the best ! I roast chicken wings in oven till light brown and Make them in a pot covered - When cooked strip off bones & skin Make chicken salad with- When cooled pour broth into ice cube trays & freeze will last up to 6 months
I keep jars of Better Than Bouillon chicken an beef in the fridge for backup, but use Kirkland Chicken Broth for most of my regular cooking needs. I wish they stocked a beef broth as well.
I like Better Than Bouillon for most applications. I add it to my cream spinach recipe. If I’m making a rice pilaff I definitely add it. I also use it when I’m making chicken stew (although I use Italian tomato paste in a tube, Vegeta and real Hungarian paprika as well).
I actually like to add Better Than Bouillon along with a small amount of Vegeta to just about everything I cook. It just adds something extra (but don’t over do it).
When I have chicken scraps (from cutting up raw chicken like wing tips or necks) I will make fresh chicken stock. In fact I keep vacuum sealed vegetables in my freezer just for that purpose (celery, carrots, left over onions ends, one parsnip and Italian parsley all frozen). I add it all to my pressure cooker pot add water and peppercorns and cook it before bed. The next morning when it’s cooled down I strain it and put it in tall mason jars (to save fridge space). I call it my liquid gold.
I have a collection of BtB…they released spice pastes recently, and I have a couple of those, as well! Perfect, delicious restaurant-style Mexican rice, rich in flavor, every time!
Better Than Bouillon is awesome, but keep in mind that it is QUITE salty. Not necessarily a problem, just keep it in mind and don't add much additional salt to your dish (wait and see if you want some at the table). So affordable, space-saving and really delicious!
Note to vegetarians - Better Than Bouillon also makes wonderful no-chicken and no-beef bases. They can be hard to find - I order them online and share with my vegetarian friends and family) but they are a terrific alternative for gravy, pot pie, stroganoff, etc!
I bought the Swanson low sodium chicken broth recently to make wonton soup and I was very pleased with how delicious the broth tasted, so I'm glad to see that Swanson was rated as the best. Interesting that Knorr was the first one tasted. I have seen a TV commercial several times recently for this Knorr bouillon where they recommend using it with ramen noodles and vegetables and claim it is "better than fast food". It did look good, but if I ever make it I will use Swanson chicken broth!
Charming, no-nonsense, crystal-clear delivery- so refreshing. Thank you.
I keep Better Than Bouillon in my fridge but I also save all my bones and veggie scraps to make homemade stock once a year for freezing. Better than Bouillon is good if you want to add a ton of flavor but not much extra liquid to a recipe. For recipes where extra liquid isn't an issue, homemade stock is my preference. I do buy Swanson during the holidays to supplement when the need for broth is sky high.
I use Knorr powder as a base for seasoning fried chicken 🤌
Same here, baked or fried
It’s not Knorr powder… it’s European MSG.
I'm glad I watched this. My choices have been Better than Bouillon and Swanson Stock anyways. I've thought about trying a couple of the others but won't bother now. Thanks!
I like the Better Than Bouillon as well, BUT, if the BtB consumer team is reading comments here, I dislike the packaging. The lid in particular is hard to open and close over multiple uses. It should be a bit deeper and grippier. Also I really dislike the sticker/label that overlaps between the lid and the jar. It gets messy!
@squidward5110 The little glass jars are great for storing things that are not bouillon paste that goes in and out of the fridge for several weeks! The jar lid is difficult to operate, is all I'm saying. Leave the label sticker off the top of the lid, and make the lid a little bit deeper, with a few more ridges. Then it is a perfect product.
The lids and stickers are not a big deal to me. Love BTB!
@@emilybennett6567 never had trouble with the jars and I have bought over a hundred, you are just too messy it would seem.
I agree and yet it feels more gourmet with the lid label.
I don’t like it but it does feel more fancy.
@@emilybennett6567 I agree! I love and use it, but that lid a pain. As someone with arthritis, it’s worse than getting it open the first time.
Thank you for this recipe. I followed it exactly and it is the best chili that I’ve ever made! Keep helping us to become better cooks. I really appreciate you.
What I learned in culinary school is the chicken broth is made from meat, while stock is made from bones, primarily. If you are used to store-bought stock or broth options, making your own stock at home, with leftover chicken bones that have not been previously cooked, in any way, will be a tremendous Revelation in your cooking experience. No box or can or paste, powder or concentrate, even begins to come within a mile of what you can do with bones you would otherwise throw away.
Stock is just meat, bones, and connective tissues (cartilage) and no other flavorings. It's a base to use in recipes. Broth includes carrot, onion, and celery along with salt, pepper, and parsley. It's a prepared stock to use for soups. You can use a stock for cooking various meats, boil rice in it, fish, etc. Then you season your dish however you like. With a broth, you are locked into the seasons they've added. Store bought broth has insane amounts of salt in it too. Especially beef broth. Watch Chef Sean Pierre's stock and broth videos to get all the details.
@anthonylosego I'm sorry, but you are incorrect, and so is the chef that you referenced. Both stock and broth can be flavored with the flavors and seasonings you mentioned, what stock is made from Bones, broth is made from meat stock has been made with b Mire poix , plus the parsley stems, etcetera, 400s of years, and in more countries than just France. Both broth and stock can be used to make soup, but the stock has been used as an ingredient for making gravy karma various pan sauces, as a cooking medium, pretty much anything to cook or chef wants. Also, I'm keenly aware of the vast quantities of salt that usually come with boxes and cans of stock and broth and grocery stores. You can get lower sodium versions, but none of these are half as good as what you can make at home with a little bit of skill. What's that play here is the source of the meat-based flavor, not necessarily how it is seasoned I want another flavors that are added to it. Asian stock tends to be lightly flavored with Asian flavors, such a star anise, for example..
When I want to add bacon or ham flavor, I put a 1/2 a teaspoon of Ham Base (also BTB) and it brightens the flavor.
I've always preferred Swanson Stock.
Of course, there's no substitute for home-made,
Better than Bouillon is my go-to, and I wonder if you guys followed the label directions or amped it up. It calls for 6g of paste per cup, but A LOT more than 6g can dissolve in a cup of water. I usually double it, and now want to a side-by-side with the Swanson.
I agree with Better Than Bouillon tasting best, however I recently checked the ingredients and was shocked to see sugar and worse yet, maltodextrin as ingredients. Maltodextrin is an absolute no-no for insulinn sensitives or diabetics because it will spike blood sugar faster and worse than real sugar or carbs. Very disappointed. I cook meals for diabetics, and can no longer use this product with good intention because of these hidden sugars. That also probably accounts for its better taste.
I thank you, and resent you, for the information.
Some of these also contain msg which many people are sensitive to.
I think the sugar in it is why I don't like it in a recipe. I don't like stews, roasts or soups to have sweetness unless it's from veggies like carrots or parsnips.
It’s always been Swanson ❤ thank you girls so much for clarifying this also for the carton’s of broth I peel up the triangle corner farthest from the lid on the carton, cut the triangle so it form a spout and pop open the lid pours much easier and you don’t waste any 💖💖💖🫵🏻🫶🏻🥰
I always use the Swanson broth when making stuffing, and usually keep a carton on hand for a quick fix if I'm sick. Even without adding anything to it it's a nice mild soup to eat that is good for anything from a simple chicken and vegetable soup to a more hearty chicken chilli or casserole.
I use both Swanson and Better Than Bouillon. Can't go wrong with them.
I converged to BTB over time. It tastes good (even though risotto is recognizably better with homemade broth), also you do not have to ship, carry, and store those huge boxes
I avoid unfermented soy foods, and many broths and stocks these days add soy protein. That is a no-go regardless of taste.
I'm glad to see that the two I use made the top 2.
I love the convenience of BTB to have on hand. I have multiple flavours, that are all good. I buy the Swanson once in a while when I need a larger amount of broth for recipes. But the concentrated paste is so convenient to have on hand when you only need just a bit
I sometimes just make me a cup of either chicken or beef broth to sip from a cup.
BTB also makes a vegan no beef and no chicken version, for those who want to avoid animal products. And those are also very tasty. And some of their other no meat broth are vegan or vegetarian.
The chemistry between these two is really something.
I spent 20 years in restaurants and over 30 years in food. I have had a lot of variety in food. Better than Bullion is the best day to day stock maker. I have four different styles that I keep in my fridge and cupboard. Very versatile and long lasting. Swanson is fine if you are specifically going to use it up.
The "Good Really Good" on the screen while they're panning away from them making the yucky faces is honestly golden comedy.
I've been using the Better then Bouillon for years. It's my go to anytime I cook rice. I'll add a small dollop to the water to give a base of flavor. It's also very cost effective because of the shelf life.
Thanks, Lisa, for that pouring tip!
I was taught that the difference between broth and stock is broth is made from meat and vegetables, while stock includes bones.
It's so enjoyable to watch these pros discuss these things in minutiae.
Definitely tried all of these and agreed with the tasters and presenters, but due to many factors am currently just using costco organic chicken stock and recently threw out the better than bouillon because the it has ingredients that were not agreeing with the people enjoying the food.
Better Than Bouillon! I always put in a teaspoonful when cooking grains: quinoa, farro, barley, whatever. They sell a vegetable version suitable for vegetarian dishes, and I use the chicken version a lot, too, but my favorite is the mushroom version - unfortunately that's hard to find in most supermarkets.
I wish you'd included Costco and Sam's Club brands in this test.
We've tried the Costco broth. It's good, but like the others if you don't use it all, it goes south too fast. BTB is my new first choice, which I buy at Costco. Cheers
I use both of the top two, but mostly "Better than...". They are easily the best tasting store bought. Thank you for this.
Swanson (low sodium) has always been my go to when we had to buy broth. The flavor is just like homemade.
Now we make a 6 qt batch of broth in our electric pressure cooker and freeze the broth in 1/2 cup and 1/3 cup cubes about once a month. We use chicken wings for lots of collagen.
In a pinch we still buy Swanson. Nice to see our choice validated.
I use Swanson when I don't have fresh. I also use the Better then Bouillon beef stock. Very happy with the results. Thx u.
Have you ever tried, Minors' brand? They make beef, chicken, ham, mushroom, seafood, vegetable, pork. I found them in professional kitchens and they're available at Amazon in household sizes.
Agreed. Many restaurants in this area (Cleveland) use their bases as it is a local company with a great product. The downfall of Minor's in terms of home use (at least for me) is it's not aimed at home cooks. They come in 16 oz containers which are designed with the food service industry in mind. I can't always get through a Better than Bouillon jar before it needs to be thrown out and those are 4 or 8 oz jars. But they are amazing in flavor.
I was a student of Lewis J Minor when I first heard of his soup bases. I used them for many years in the food service business.
I have been using Better Than Bouillon for years (Chicken, Beef, Ham, etc). I recently started using Lee Kum Kee Chicken powder, which when added to water really tastes more like chicken to me. I would have loved to see that included in the test too, as I'm curious what you would think about it.
Funny, if I'm remembering correctly, the 'college inn' brand won the taste test from the Jack Bishop segment of ATK with Bridget and Julia.
Seems strange to me; College Inn is like plain water.
I use Pacific Foods low sodium chicken broth that’s sold in packs of 4 small 8 Oz boxes. This way I can use exactly as much as I need for my recipe, with no leftovers.
I currently have beef, chicken, turkey, vegetable & mushroom better than bouillon in my fridge. I also have Minors clam base that I used just last night for stuffed baked shrimp.
How much of a tadte difference is between chicken and turkey? I have used the chicken paste when making a gravy with turkey drippings. Not sure what else I would use turkey for. So I have stuck to just chicken.
I also have beef, ham, vegetable, and mushroom.
@marlies7444 there is a difference, I like it a lot. I used to eat turkey breasts one night a week for a diet. I'm off that now, but I still occasionally have the deli cut me up some very thick slices of turkey and make an open face turkey sandwich with gravy.
@@garrett6064 Thanks for your answer. I also like open faced turkey sandwiches. I think I just have to get the turkey paste now. Like I need an excuse to buy more 😆
@@marlies7444 haha, I know, right! My refrigerator has a "section" for them, there's so many.
@@garrett6064 🤣🤣🤣 me too. I have a shallow drawer, all my jars are in it, plus my jarlic, ginger, capers etc. Pretty much any condiment that is in a short jar, or in a tube.
I use better than bouillon for SO many things. If I want to add some depth or richness to a chicken dish or sauce I use the beef flavor. Especially good when using a canned or jarred tomato sauce with a bit of red wine.
Valerie and Lisa! What a great team! I always have BTB on hand, and the Pacific boxed chicken broth is also really good. I need to give Swanson's another try.
Loved the tips! I've been meaning to try adding BTB to a stir fry - glad to hear it's not just my crazy idea! And the pouring tip? Why didn't I think of that?? Thanks!
I’m really impressed with Better than Bouillon. I like to mix the chicken and veggie together to add depth to whatever I cook.
I should work for you! I AGREE with both Better than Bouillon, and Swanson stock
We make a lot of stock as we typically buy whole chickens--cheaper. But we freeze it in quarts, so, when a recipe calls for just a cup or two, we use better than bouillon. Also add it to things like pasta water or rice. Great product. Pretty salty, tho, ya need to back off on other seasoning till the dish comes together and you can adjust if needed then.
Perfect! I use Swanson usually (freezing left overs in cubes) and have jars of Better Than Bullion in the frige (chicken and beef) for when I think it needs 'a little something' ... nice to know I'm on the right track!